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When my dreams took me to Basque Country, I woke up my husband so that we could talk about the real trip we took there more than a decade before. Our visit to the southwest of France was, like so much of travel, serendipitous. We had spent the weekend in Bordeaux and were headed back to Paris when a friend persuaded us to keep going south. Further enticements included locally made espadrilles, colorful textiles and chocolate spiked with the sweet-hot chile of Espelette, the town where we stayed.

Or that a wrong turn the next day would lead us to one of my fondest memories. An illegal turn, a short wait in a garden and we were welcomed in along with about 20 other pastry lovers. Had we planned the trip, we might have picked up a guidebook and seen that this was a popular destination, but I like that it was a chance discovery and that we were surprised by what we found inside.

Basque cake is made from two disks of rolled-out dough, and it has a baked-in filling, either pastry cream or jam, usually local black cherry. Leave to cool completely before removing from the tin. Cut into slices and serve. Related Recipes. New York Style Cheesecake. Fall Favorites. A Taste of Autumn. Pumpkin and Squash Soups.

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